Lactose Free Chickpea Salad with Cucumber and Tomato
This bright, herb-forward salad is the kind of dish that makes you feel good just looking at it — jewel-toned cherry tomatoes, crisp cucumber, and hearty chickpeas all tossed in a golden, citrusy dressing. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing involved. The dressing is where the magic happens: a punchy blend of lemon juice, olive oil, turmeric, and cumin that clings to every chickpea and brings the whole bowl to life. Red onion adds a little bite, while fresh parsley and optional mint keep things feeling light and summery. It comes together in one large bowl with minimal prep, and it actually gets better as it sits, making it a smart choice for meal prep or a make-ahead lunch. Serve it straight away or let it chill in the fridge — either way, it delivers serious flavor without any of the heaviness you might get from a cream- or cheese-based salad.
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Learn more →Ingredients
4 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 english cucumber, diced
- 2 cups cherry tomatoes, halved
- ½ red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly torn (optional)
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ tsp salt
- 1 clove garlic, minced
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, turmeric, cumin, black pepper, salt, and minced garlic until fully combined.
- 2
In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, red onion, and parsley.
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